Penne with Pesto, White Beans, and Tomato Salad

Name: Penne with Pesto, White Beans, and Tomato Salad
Yield: serves 4
Ingredients: 2 1/2 cups packed fresh basil leaves; 1 cup fresh flat-leaf parsley leaves; 1/2 cup grated Parmesan or Pecorino cheese, plus more for serving; 1/4 cup pine nuts, toasted (see Note, page 54); 4 garlic cloves, coarsely chopped; Kosher salt and freshly ground black pepper; 1/2 cup plus 2 tablespoons extra-virgin olive oil; 1/2 pound dried penne rigate; 1 pint teardrop or cherry tomatoes, preferably a mix of red and yellow, halved lengthwise; 1/2 shallot, thinly sliced; 1 tablespoon red wine vinegar; One 15-ounce can cannellini beans, drained and rinsed

December 9, 2011

This light summery riff on an Italian classic, pasta e fagioli, is as basic as it is tasty. I love the temperature contrast of hot pasta and beans with cool tomato salad, though you can also serve this peasant dish cold as a pasta salad.

Recipe notes

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